NONENZYMATIC BROWNING IN LIQUID MODEL SYSTEMS OF HIGH WATER ACTIVITY - KINETICS OF COLOR CHANGES DUE TO MAILLARD REACTION BETWEEN DIFFERENT SINGLE SUGARS AND GLYCINE AND COMPARISON WITH CARAMELIZATION BROWNING

被引：103

作者：

BUERA, MD ^{[1
]}

CHIRIFE, J ^{[1
]}

RESNIK, SL ^{[1
]}

WETZLER, G ^{[1
]}

机构：

[1] INST NACL TECNOL IND,DEPT ALIMENTOS,BUENOS AIRES,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14276.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1063 / 1067

页数：5

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[11] FACTORS AFFECTING MAILLARD BROWNING REACTION BETWEEN SUGARS AND AMINO-ACIDS - STUDIES ON NONENZYMIC BROWNING OF DEHYDRATED ORANGE JUICE [J].

WOLFROM, ML ;

KASHIMURA, N ;

HORTON, D .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (05) :796-800